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Cream Versailles

Put one teacupful of sugar into a saucepan on the fire, and stir gently until it is of a light brown color. Put in two tablespoonfuls of water, stir for a minute and mix in one quart of milk. Add one-half teaspoonful of salt beaten up with seven or eight eggs and one half-teaspoonful of vanilla extract; turn the whole into a charlotte-mould after buttering it lightly, set it in a pan of warm water and bake in a moderate oven for forty minutes. Push a knife down the center to test it, and if the custard is not milky it is done. Place it in a cool place, let it remain until quite cold, turn it out onto a dish, and serve with caramel sauce poured over it.